This is an EASY recipe.

In a bowl, combine:
3 eggs, 3/4 cup vegetable oil, 1/2 cup of brown sugar, and 1 tsp vanilla extract -- Whisk until eggs are well beaten.

In another bowl, combine: 3 cups of flour, 2 tsp baking powder,  1 cup sugar, 1 tsp baking soda, 1 tsp salt and 2 tsp ground cinnamon -- Mix until a light beige color.

Pour dry ingredients into egg mixture in parts and mix well. If you want a sweeter loaf, feel free to fold in about 1 tbsp of cinnamon sugar. When the mixture is finished, again in parts, you will fold 4 cups of pears into the mixture -- or 2 cans of pears. Feel free to also fold in 1 cup of chopped walnuts too if you're feeling extra fancy.

You can also make this any other type of bread you want too - just use different fruits!

Bake in a greased pan in a preheated 350 degree oven for 55 minutes. Time will vary based on your oven itself - so be sure to stick it with a toothpick or a knife when it's close to that time. 

This is an ADVANCED recipe.

Start by soaking 1 cup of dried chickpeas with 1 tbsp baking soda in double their weight of water. Leave overnight; they should be nearly double in size the next day.

In a food processor combine the chickpeas with 1/2 of an onion of your choice of flavor (sweet, yellow, red, or white), 2 cloves of minced garlic, 1 1/2 cup fresh parsley leaves and tender stems, 1 lemon's worth of juice, and 1 tbsp of all-purpose flour.

Incorporate 1 1/2 tsp table salt, 1 tsp black pepper, 1/2 tsp cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground coriander, and a pinch of cayenne.

The hardest part is getting the right consistency; pulse the ingredients in stages. You're aiming for a grainy-smooth texture, not a puree nor chunky.

Move the mixture to a bowl and refrigerate for 1-2 hours. This helps with shaping.

After refrigeration wet your hands and shape the mixture into your desired shapes (balls, patties, rings, etc)

Deep fry at 350 degree for about 3 minutes each. Cooking time varies widely depending on size of falafel and number you're frying at a time. Best practice is to observe and fry until dark brown. Unlike most fried foods, golden brown colored falafel is actually undercooked.

If you don't have a deep frying setup you can shape them as patties and pan fry them, flipping to fry each side. Recommended frying oil is vegetable oil.

This is an UNKNOWN recipe.

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